Use this gluten-free recipe as an alternative to cream cheese frosting for those who can’t tolerate cow’s milk.
This recipe makes an impressive gluten-free birthday cake. It's also great for cupcakes. Can be made dairy free, too.
Free of gluten, dairy, soy and nuts, these whimsical cupcakes are a beautiful addition to any Easter or springtime celebration and a fun dessert to make with children.
This bread is best when eaten within two days. To crisp and freshen, place the bread in a preheated oven (350 degrees) for 5 minutes. It will keep up to two months in the freezer. Wrap it tightly in plastic wrap and again in foil. Modified slightly, this recipe also makes French Boule (shown on our cover) and Crusty Dinner Rolls.
This flavorful bread (the bottom loaf shown on our cover) rises nicely and has a springy texture. It can be made egg free with good results. For added protein, stir in ¼ to ½ cup chopped sunflower seeds, pumpkin seeds or nuts.
Here’s a hearty rustic bread with super-nutritious ingredients. Prepare Vegan Quinoa Bread, adding ¼ cup lightly toasted pumpkin seeds, 2 tablespoons toasted sesame seeds and 2 tablespoons toasted sunflower seeds to the dry ingredients. For topping, sprinkle the dough with pumpkin seeds, sesame seeds and sunflower seeds before baking. Bake as instructed.
The chocolate lends a dark color to this bread but doesn’t overpower its flavor. For true Black Forest flavor, add ½ cup chopped cherries to the batter during final mixing. Recipe created by Rebecca Reilly.